Fancy making your own bread? We will show you how to knead, knock back and prove dough to bake the perfect loaf.
Top tips for perfect homemade bread:
Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water.
Tip the dough onto a lightly floured work surface and knead it until the dough becomes satin-smooth.
Place it in a lightly oiled bowl to prove. Leave to prove for 1 hour until doubled in size or place in the fridge overnight.
Knock back the dough, then gently mould it into a ball. Place it on a baking tray lined with parchment to prove for a further hour until doubled in size.
Dust the loaf with flour and cut a cross, about 6cm wide, into the top of the loaf.
Preheat the oven to 220˚C/fan 200˚C/gas 7 and bake for 25-30 minutes.
Bake until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a wire rack.
Original of the video here
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Video Transcription
start by mixing the floursalt and yeast in a large bowlmake a well in the center using a spoonadd the oil followed by the waterand mix everything together welltip the dough onto a lightly flouredsurface and begin to kneadonce the dough becomes satin smooth formit into a balland put it into a lightly oiled bowl toproveyou can now knock back the dough bypunching it gently with your fistmould it into a ball again and place ona lined baking tray to prove for afurther houruntil it’s doubled in sizedust the loaf with flour and cut acrossabout six centimetres wide into the toptap the loaf underneath if it soundshollow then it’s readyyou
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